Great value Archives

Risotto recipes

Sweet coconut cream risotto

40 minutes

Butternut recipes

Mascarpone and butternut risotto

40 minutes

Ostrich recipes

Ostrich pie

25 minutes

Pork and butter bean goulash

20 - 25 minutes

Fudge recipes

Soft fudge

10 - 15 minutes

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Red lentil and chilli broth

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

1 chopped onion
1 chopped sweet red pepper
3 T ground cumin
1 T ground coriander
1 t dried chilli
¼ t cinnamon
4 cups organic vegetable stock or home-made vegetable stock
400 g split red lentils
2 T curry leaves
3 chopped tomatoes
salt and freshly ground black pepper, to taste

Method

Blend chopped onion and chopped sweet red pepper with ground cumin, ground coriander, dried chilli and cinnamon.

Place in a saucepan, along with chicken stock, split red lentils, curry leaves and chopped tomatoes.

Simmer over a medium heat until the lentils are tender.

Serve immediately.

Air fryer pork belly

Banana-and-buttermilk flapjacks

Harissa-battered hake

Baked meringue apples with fluffy sabayon

Baked cherry custard

Cashew caramel apple custard

Crispy lardon and spicy tomato risotto

Sweet coconut cream risotto

Mascarpone and butternut risotto

Ostrich pie

Pork and butter bean goulash

Soft fudge

Lemony roasted baby marrows

Oat, date and coconut muffins

Red lentil and chilli broth

Red lentil and chilli broth

Ingredients

Method